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This Crockpot Cheese Dip is your go-to party appetizer. It’s rich, creamy, and effortlessly made in your slow cooker. Perfect for game days, tailgates, or any gathering, it’s a set-it-and-forget-it recipe that keeps guests coming back for more.

Tortilla chip dipped into creamy crockpot cheese dip with ground meat and spices.

Why You’ll Love this Slow Cooker Cheese Dip

This warm, melty cheese dip is everything you want in a party appetizer: easy to make, totally satisfying, and always a hit.

Set-it-and-forget-it: The slow cooker does all the work.
Crowd-friendly: Perfect for game days, potlucks, or holiday gatherings.
Customizable: Use ground beef, sausage, or go meatless.
Creamy & craveable: Made with Velveeta and cheddar for the smoothest texture.
Stays warm for hours: Serve it straight from the Crockpot.
Minimal cleanup: Everything comes together in one pot.

What’s the Difference Between Cheese Dip and Queso?

While they’re similar, cheese dip and queso aren’t quite the same. Cheese dip (like this one) is typically thicker, often made with Velveeta or other processed cheeses, and sometimes includes meat. Queso is usually thinner, made with fresh cheeses, and often includes cream or milk to create a pourable sauce.

Ingredients You’ll Need

Velveeta cheese – melts smooth and creamy every time
Mild cheddar cheese: You can use medium or sharp cheddar cheese or even pepper Jack cheese.
Pico de Gallo: Fresh pico de gallo tastes delicious in this dish, but you can also use a can of Rotel or salsa.
Milk: I recommend 1% or fat free milk for this dip, however you can use 2% or whole milk if necessary. Be careful not to add too much excess fat to the dish, or it may split and have little grease puddles on the top.
Pork sausage: Swap with ground beef, chorizo, ground turkey, ground chicken, or plant-based crumbles—or leave it out for a meatless version.

Variations & Substitutions

Velveeta: Use original or Mexican-style for extra spice
Pico de Gallo: Swap in fresh, spicy, or even canned Rotel
Meat: Try chorizo, spicy sausage, or seasoned ground beef
Spice level: Add hot sauce or canned green chiles to turn up the heat

See the recipe card for full information on ingredients and quantities.

Creamy crockpot cheese dip with visible chunks of ground meat and diced tomatoes.

How to Make Crockpot Cheese Dip

Assemble: Layer the Velveeta, cheddar cheese, Pico de Gallo, milk, and sausage in the slow cooker and stir slightly.
Cook: Cover and heat on low heat for 2–3 hours or until completely melted and smooth, stirring every 30 minutes.
Serve: Turn the crockpot to warm and serve warm with garnishes and your favorite dippers on the side.

Crockpot with layered ingredients, melted cheese mix, and finished smooth cheese dip.

How To Make Crock Pot Cheese Dip On The Stove Top

No crock pot? No problem! You can make this cheese dip on the stovetop over medium heat. Or, prepare it quickly on the stove and then transfer it to your slow cooker. Keep it heated in the warm setting and serve it when your guests arrive.

What to Serve with CrockPot Cheese Dip

Chips: Tortilla chips, Tostitos Scoops, Fritos, bagel chips
Bread: French baguette slices, pretzel bites
Veggies: Carrots, celery, bell pepper strips, cucumbers
Crackers: Ritz, wheat thins, or any sturdy dipper

Tortilla chip dipped into a bowl of creamy cheese dip with visible chunks of meat and tomatoes.

Recipe Tips

Cube your Velveeta: It melts faster and more evenly.
Stir occasionally: To prevent the cheese from sticking or burning on the sides.
Avoid Overcooking: Once the cheese is melted and smooth, keep the heat on low. Overcooking can cause the oils to separate, leading to a greasy texture.
If Your Cheese Dip Gets too Thick: If the dip starts to thicken or dry out over time, stir in a splash of milk to bring back its creamy consistency.
One-pot win: No extra dishes—just cook, melt, and serve in the same pot.
Slow cooker liners are not required, but they make clean-up so much easier!

For more dip ideas, check out my White Queso Dip, Rotel Dip, Million Dollar Dip, Dill Pickle Dip, and Crack Dip.

How to Store and Reheat Leftovers

To store: Let the dip cool, then transfer it to an airtight container. Refrigerate for up to 3 days.

To reheat: Microwave in 30-second intervals, stirring in between, or reheat in a saucepan on low heat. You can also return it to the Crockpot on low. Add a splash of milk to loosen it if needed.

Bowl of creamy cheese dip with chunks of tomatoes, garnished with a tortilla chip.

Looking for more party-ready dips? Don’t miss:

If you tried this Crockpot Cheese Dip Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!!!

5 from 4 votes